|
|
|
|
|
Address: 190 University Avenue
Toronto, M5H 0A3
Tel: 647 253 8000
Website: www.momofuku.com
Email: toronto@momofuku.com
Owner: David Chang
Architects/ Interior Design/ Artwork: James K.M. Cheng, The Design Agency
Details: First momofuku project in Canada
Located in a glass cube, a three story building, in the heart of Downtown
Toronto
Four different concepts: Noodle Bar, Nikai, Daisho, Shoto
Menus change on the market availability, and they are inspired by Ontario´s
native ingredients
Relationships with local vendors
Noodle Bar
Cuisine: New American, Noodle Shop
Architects/ Interior Design/ Artwork: Steve Keene
Capacity: 70
Details: Located on the ground-floor
Does not take reservations
Sister-restaurant to Momofuku Noodle Bar NYC
Nikai
Chefs: Beverage Director: Theresa Paopao
Capacity: Seated: 30
Standing: 50
Details: Located on the second floor
Bar and Lounge - offers cocktails, beer, wine, sake
Does not take reservations
Daisho
Cuisine: New American, Large Format Meals
Architects/ Interior Design/ Artwork: Rich Brilliant Willing
Capacity: 80
Details: Located on the third floor
Walk-ins and reservations are accepted
Large format meals and ā la carte menu
Ā la carte reservations are for parties from 1 to 3 people
Large format reservations are for parties from 4 to 10 people
Large format meals: bo ssäm, fried chicken, beef short rib, beef ribeye,
porchetta
Shoto
Cuisine: New American, Tasting Menu
Chefs: Chef de Cuisine: Mitchell Bates
Architects/ Interior Design/ Artwork: Mark Stech-Novak
Capacity: 22
Details: Located on the third floor
Reservations are required
Guests are seated along the counter and served by chefs
Tasting menu of roughly 10 courses
Beverage pairings are available
Toronto, M5H 0A3
Tel: 647 253 8000
Website: www.momofuku.com
Email: toronto@momofuku.com
Owner: David Chang
Architects/ Interior Design/ Artwork: James K.M. Cheng, The Design Agency
Details: First momofuku project in Canada
Located in a glass cube, a three story building, in the heart of Downtown
Toronto
Four different concepts: Noodle Bar, Nikai, Daisho, Shoto
Menus change on the market availability, and they are inspired by Ontario´s
native ingredients
Relationships with local vendors
Noodle Bar
Cuisine: New American, Noodle Shop
Architects/ Interior Design/ Artwork: Steve Keene
Capacity: 70
Details: Located on the ground-floor
Does not take reservations
Sister-restaurant to Momofuku Noodle Bar NYC
Nikai
Chefs: Beverage Director: Theresa Paopao
Capacity: Seated: 30
Standing: 50
Details: Located on the second floor
Bar and Lounge - offers cocktails, beer, wine, sake
Does not take reservations
Daisho
Cuisine: New American, Large Format Meals
Architects/ Interior Design/ Artwork: Rich Brilliant Willing
Capacity: 80
Details: Located on the third floor
Walk-ins and reservations are accepted
Large format meals and ā la carte menu
Ā la carte reservations are for parties from 1 to 3 people
Large format reservations are for parties from 4 to 10 people
Large format meals: bo ssäm, fried chicken, beef short rib, beef ribeye,
porchetta
Shoto
Cuisine: New American, Tasting Menu
Chefs: Chef de Cuisine: Mitchell Bates
Architects/ Interior Design/ Artwork: Mark Stech-Novak
Capacity: 22
Details: Located on the third floor
Reservations are required
Guests are seated along the counter and served by chefs
Tasting menu of roughly 10 courses
Beverage pairings are available
Momofuku Toronto
|
|
|
|
|
|
|
|
|
|
